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Servings: 4 to 8 dozen, depending on size
1 cup sugar
1 cup margarine or butter, softened
½ cup milk
1 teaspoon vanilla
1 teaspoon almond extract
3½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups finely chopped nuts
Mix sugar, margarine, milk, vanilla, almond extract and egg. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours.
Heat oven to 375°F.
Acorn Cookies: For each cookie, shape 1 tablespoon dough into 2-inch oval. Taper one end by pinching dough. Place about 1 inch apart on ungreased cookie sheet. Bake until set and very light brown, 9 to 12 minutes. Immediately remove from cookie sheet; cool. Heat chocolate chips until melted. Dip about 1/3 of the wide, rounded end of each cookie into chocolate, then dip into nuts. About 8 dozen cookies.
Chocolate Nut Logs: For each cookie, shape 1 teaspoon dough into 2½-inch rope. Bake as directed for Acorn Cookies. Dip ends of cookies into chocolate and then into nuts.
Peppermint Candy Canes: Substitute 1 teaspoon peppermint extract for the almond extract. Divide dough into halves. Add ½ teaspoon red food color to one half. For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane. Bake as directed above. Mix 2 tablespoons finely crushed peppermint candy and 2 tablespoons sugar. Immediately sprinkle over baked cookies. About 4 dozen cookies.
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